American
Philly Cheesesteak
Philly cheesesteak with shaved ribeye, browned onions, provolone or Cheez Whiz, and soft Italian hoagie rolls.
4 servings · 30 minutes prep · 15 minutes cook
Ingredients
Sandwiches
- 2 lb ribeye, partially frozen before slicing
- 1 tbsp avocado oil, for onion
- 1 large yellow onion, thinly sliced
- 1 tbsp avocado oil, for beef
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 slices provolone or 8 oz Cheez Whiz, choose one
- 4 soft Italian hoagie rolls
Directions
Cook and Fill
- Freeze ribeye for 45 minutes, then shave as thinly as possible across the grain.
- Cook onion in oil over medium heat until browned and soft, 10-12 minutes. Transfer to a bowl.
- Heat a griddle or large cast-iron skillet until very hot. Add oil and the shaved beef. Season with salt and pepper.
- Cook, chopping and turning, until browned and the beef reaches {{temperature:145°F}}, 2-3 minutes. Rest off heat for at least 3 minutes.
- Divide the beef into 4 piles, top with onions and cheese, and melt for 1 minute.
- Split rolls, press one over each pile, and scoop the filling into the rolls.
